Batik Cake

There was once I ate this cake and remembered it every year must go to this friend’s house for the cake during Chinese New Year.  No doubt Sarawakian can make a good cake without using an oven.

The very first time I made this cake was 12 years ago. That time, I was trying to make a cake for myself. However, the outcome was too sweet because I put too much condensed milk into it. 

I heard that my sister will come to visit me and want me to prepare some desserts for her. Suddenly think of I have been long time did not make this cake.

Here is the recipe.

Preparation Time: 1 hour

Mould: 8-inch with removable bottom

Ingredients:

500g    Marie Biscuits

5          Eggs

250g    Margarine (I use Buttercup)

½ Tin   Full Cream Condensed Milk (1 tin about 375g if not mistaken)

1 tsp     Vanilla Essence

1½ cups Superfine Flour

½ cup   Castor Sugar

5 tbsps Cocoa Powder

5 tbsps Milo Powder

½ cup   Boiling Water

Method:

1. Put all Marie Biscuits into a plastic bag and crush them into small pieces.
2. Dissolve cocoa powder and Milo powder with boiling water. Set aside to cool.
3. Grease the mould with baking paper.
4. In a mixing bowl, beat margarine with sugar until well mixed.
5. Add in eggs one by one. Add in Milo mixture, milk, flour and vanilla essence. Mix well.
6. Transfer the mixture into a saucepan and cook at the low heat until it becomes soft dough. You must stir it non-stop to prevent the bottom becomes burnt.
7. Add in crushed biscuits and stir well.
8. Transfer the cooked dough into the mould and press it till firm.
9. Leave it cool down then store it into the fridge for at least 5 hours.
10. Cut the cake into small pieces to serve.
11. Serve best when chilled.

Marble Chiffon Cake

Hooray … I just had my oven repaired. Now, the first pastry I want to try out from this oven is the simple chiffon cake. No no no, I want to have more than just a plain chiffon cake. Marble chiffon cake it is.

Baking Temperature: 200C without fan

Baking Time: 30 minutes

Mould: 8-inch chiffon mould

Ingredients:

(A)

150g     Superfine Flour

1 tsp     Baking Powder

1 tbsp   Milk Powder

½ tsp    Salt

(B)

45ml     Sunflower Oil

4          Egg Yolks

100ml   Water

1 tsp    Vanilla Essence

90g      Castor Sugar

(C)

4          Egg Whites

40g       Sugar

¼ tsp   Cream of Tartar

(D)

2 tbsps Cocoa Powder

2 tbsps Hot Water       

Method:

1. Dissolve cocoa powder in hot water. Set aside.
2. In a clean bowl, mix egg yolks with water. Then, add in 90g sugar until sugar is dissolved. Then, add in sunflower oil and mix till well-combined.
3. Sift in superfine flour, baking powder, milk powder and salt. Fold till well-balanced.
4. In another clean mixing bowl, beat egg whites. Add in sugar gradually when you see bubbles appear in egg whites. Then, add in cream of tartar.
5. Whisk until soft peaks is form.
6. Fold 1/2 of egg whites mixture into egg yolk mixture. Fold in the remaining egg whites mixture into egg yolk mixture. Mix well.
7. Roughly fold in cocoa mixture into the batter. (* I made a mistake which I only fold in cocoa mixture in ½ of the batter. It ended half of the cake with pattern and another half is totally plain.)
8. Bake at 200C for 30 minutes.